High Quality Content by WIKIPEDIA articles! The Serbian cuisine is a heterogeneous one, influenced by the Mediterraneans (Byzantine Empire/Greece), Oriental (Turkish) and Austro-Hungarian cuisine. It has unique mix of various traditions; Serbian confectioneries are places where koljivo, baklava, nut roll and sachertorte live in perfect harmony. Most people in Serbia will have three meals daily, breakfast, lunch and dinner, with lunch being the largest in the Mediterranean fashion. However, traditionally, only lunch and dinner existed, with breakfast being introduced in the second half of the 19th century. A number of foods which are simply bought in the West, are often made at home in Serbia; this include rakija (fruit brandy), slatko, jam, jelly, various pickled foods, notably kiseli kupus (sauerkraut), ajvar and even sausages. Food preparation is a strong part of the Serbian family tradition. Serbian cuisine is generally lacking in spices and herbs: practically only black pepper and ground paprika are in widespread use, along with parsley used for soups. Other spices sometimes used include white pepper, allspice, Coriandrum sativum, laurel celery and clove.

Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.